Orange yogurt cake

Ingredients for 1 servings:

• 3 eggs
• 150 g sugar
• 90 g flour
• 30 g starch flour
• 1 tsp, leveled baking powder
• 5 oranges
• 4 sheets of white gelatin
• 150 g sugar
• 250 g sour cream
• 400 g natural yogurt
• 1 cup whipped cream
• 1 orange(s)
• 1 sheet of white gelatin
• 1 cup whipped cream
• 1 bag of cream stiffener
• powdered sugar

Instructions

Working time approx. 1 hour; Rest time approx. 12 hours; Total time approx. 13 hours

fresh, sour, not too rich

Separate the eggs and beat the egg whites until stiff. Gradually add the sugar and continue beating until dissolved. Stir in the egg yolks. Sift in the flour, cornstarch, and baking powder and fold in. Line the bottom of a 28cm springform pan with baking paper, pour in the sponge mixture, and bake at approximately 170°C for about 15-20 minutes (I always do the finger pressure test: press a small dent into the baked sponge. If it expands, it’s done). Let cool in the pan, then place on a cake plate and place a cake ring around it. Segment 3-4 oranges and collect the juice. Squeeze the remaining orange. You will need 150ml of juice in total. Soften the gelatin. Heat the orange juice with the sugar, then dissolve the gelatin in it. Let cool slightly. Stir in the sour cream and yogurt with a whisk. Whisk the whipped cream until stiff peaks form and fold in. Pour half of the yogurt mixture onto the sponge cake base and let it set briefly in the refrigerator. Then place the orange segments on top of the set mixture, spread the remaining yogurt mixture on top, and return it to the refrigerator. For decoration, squeeze the orange. Soften the gelatin. Heat the orange juice and dissolve the gelatin in it. Let it cool slightly. Whip the cream with the cream stiffener and a little powdered sugar (season to taste) until stiff. Pipe the cream into small rosettes onto the cake, leaving out any motif you like (I chose a star because I made the cake for Christmas). Pour the orange juice and gelatin into the recess. Refrigerate overnight.